The Accomplisht Cook
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In our eReader you can find the full English version of the book. Read The Accomplisht Cook Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Accomplisht Cook
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To quickly assess the difficulty of the text, read a short excerpt:
For the foresaid broth, yolks of hard eggs strained with somesteeped manchet, some of the broth it is stewed in, and a littlesaffron.
3. For variety of garnish, carrots in dice-work, some raisins, largemace, a few prunes, and marigold flowers, boil'd in the foresaidbroth.
4. Or leave out carrots and fruit, and put samphire and capers, andthicken it with French barley tender boil'd.
5. Or no fruit, but keep the order aforesaid, only adding sweetmarjoram, stripped tyme, parsley, and savory, bruis...e them with theback of a ladle, and put them into the broth.
6. Otherways, stewed oysters to garnish the carp, and some boil'dbottoms of artichocks, put them to the stewed oysters or skirretsbeing boil'd, grapes, barberries, and the broth thickned with yolksof eggs strained with some sack, white wine, or caper liquor.
7. Boil it as before, without fruit, and add to it capers, carrotsin dice-work, mace, faggot of sweet herbs, slic't onions chopp'dwith parsley, and boil'd in the broth then have boil'd colliffowers, turnips, parsnips, sparagus, or chesnuts in place of carrots, andthe leire strained with yolks of eggs and white wine.
What to read after The Accomplisht Cook?
You can find similar books in the "Read Also" column, or choose other free books by May Robert to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
For the foresaid broth, yolks of hard eggs strained with somesteeped manchet, some of the broth it is stewed in, and a littlesaffron.
3. For variety of garnish, carrots in dice-work, some raisins, largemace, a few prunes, and marigold flowers, boil'd in the foresaidbroth.
4. Or leave out carrots and fruit, and put samphire and capers, andthicken it with French barley tender boil'd.
5. Or no fruit, but keep the order aforesaid, only adding sweetmarjoram, stripped tyme, parsley, and savory, bruis...e them with theback of a ladle, and put them into the broth.
6. Otherways, stewed oysters to garnish the carp, and some boil'dbottoms of artichocks, put them to the stewed oysters or skirretsbeing boil'd, grapes, barberries, and the broth thickned with yolksof eggs strained with some sack, white wine, or caper liquor.
7. Boil it as before, without fruit, and add to it capers, carrotsin dice-work, mace, faggot of sweet herbs, slic't onions chopp'dwith parsley, and boil'd in the broth then have boil'd colliffowers, turnips, parsnips, sparagus, or chesnuts in place of carrots, andthe leire strained with yolks of eggs and white wine.
What to read after The Accomplisht Cook?
You can find similar books in the "Read Also" column, or choose other free books by May Robert to read onlineMoreLess
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